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Low Fat Raspberry Orange Muffins

User Rating 4 Star Rating (1 Review)


Serve these large yet light muffins for breakfast or as part of a weekend brunch. You can substitute blueberries for raspberries and lemon for orange if you like. Either way, you're getting your day off to a great start.

Cook Time: 20 minutes

Total Time: 20 minutes


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp canola oil
  • 1/4 cup orange juice
  • zest of 1 medium orange
  • 1 tsp vanilla extract
  • 1 8-ounce carton fat-free vanilla yogurt
  • 1 egg, lightly beaten
  • 1 6-ounce pack fresh raspberries


Preheat the oven to 400 degrees. Combine flour, sugar, baking soda, baking powder and salt in a large bowl. Stir with a whisk. In a separate bowl, combine oil, orange juice and zest, vanilla, yogurt and egg. Make a well in the center of the dry ingredients and add liquid ingredients. Stir until just moist. Add raspberries and fold in gently.

Spoon batter into a 12-cup muffin pan lined with paper cups. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

Makes 12 muffins.

Per Serving: Calories 155, Calories from Fat 28, Total Fat 3.1g (sat 0.3g), Cholesterol 18mg, Sodium 217mg, Carbohydrate 27.4g, Fiber 2.4g, Protein 4.3g

User Reviews

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 4 out of 5
Very good, Member tomj777

I made a raspberry lemon version of these and they are very good. The texture is perfect. They are not super sweet, which I like, muffins aren't supposed to be cake.

0 out of 0 people found this helpful.

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